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      Italo Christmas Cookie Contest

      Nov. 5, 2012 is on the search for the best homemade “Italo” Christmas cookie. We want to hear about that special treat that Nonna or Mom only made – and hopefully still make – during the Christmas holiday. Is it a special recipe Nonna brought from the paese? Is it something Mom created when you were young? Or perhaps it’s something you whipped up on a whim a few years back to everyone’s delight.

      The winning entry will be featured in a special installment of  “In The Kitchen with Sandra” on December 10, 2012. The winner will receive a baking goods gift basket courtesy of Sandra’s Epicure Selections.


      Please submit a complete recipe (including ingredients and instructions), along with a short story about why these cookies are so special. Also include a photograph that compliments your story and/or recipe. Submissions must be written in English. There is no word length requirement.

      The submission must also include your full name, mailing address and email (your mailing address and email will remain confidential).

      The winning entry will be published on


      All submissions must be received by November 30, 2012.

      Please email your submission to:

      We look forward to your stories! Good luck!

      One Response to “Italo Christmas Cookie Contest”

      1. Domenica Calderone (and Pina, Anna and Mary) says:

        My 3 sisters and I adore these very simple but buonissimo Ricotta cookies. Even though 2 of us don’t live in Montreal, we all make these cookies at any family get-togethers and holidays. A shot of espresso and a couple of Ricotta cookies after Sunday lunch and you are ready for your afternoon nap!

        1/2 lb butter, room temperature
        2 eggs
        2 cups sugar
        2 cups Ricotta
        4 cups all purpose flour
        1/2 tsp baking powder
        1/2 tsp baking soda
        2 tsp vanilla

        Pre-heat oven to 325 degrees.
        Cream butter and sugar with an electric mixer about 2-3 minutes. Add the eggs and vanilla. Add the Ricotta. Mix.
        In separate bowl, mix the rest of the ingredients and add the flour mixture gradually to the Ricotta mixture.
        Roll dough into balls, about a teaspoon in size and drop on parchment lined cookie sheet.
        Bake for 12-15 minutes until barely changes color.

        Sprinkle with some icing sugar.